If you would like your commercial kitchen or co-packing business to be included in this section please send all information to: sjl38@cornell.edu

Cornell University does not endorse any of these companies, nor do we keep record of their fees.

Know Your Local Food Processing Regulations

The Federal government, individual states, cities and municipalities govern the operation of food processing facilities whether home kitchens or commercial facilities. Regulations differ from state to state and are determined by the type of food product being prepared and the processing methods used.

Some types of foods may not be produced in a home kitchen, as mandated by Federal regulations. These foods are considered potentially hazardous; low acid and acidified foods, meat products, and vacuum packaged and any other reduced oxygen packaged products.

Many states allow non-hazardous foods such as candy, cakes not requiring refrigeration, cookies, brownies, two-crusted fruit pies, breads and rolls, fruit jams and jellies, dried spices and herbs, and snack items to be produced in home kitchens. It is the producer's responsibility to contact state regulatory agencies (State Department of Health and/or State Department of Agriculture and Markets) where the food is being produced for the rules governing home kitchen production. You would also want to check with your local building inspectors to determine what operations can take place in the kitchen chosen for food production.